Easy Chicken Pot Pie
This easy chicken pot pie combines tender chicken, vegetables, and a creamy soup base, all topped with a golden, homemade crust. It's a comforting meal that's perfect for any occasion, bringing warmth and flavor to your dinner table.
Equipment
- Mixing bowls
- Whisk
- Measuring cups
- spoon
Ingredients
- 1 medium onion chopped
- 4 boiled eggs grated or chopped
- 2 cans 15 ounces each mixed vegetables, drained
- 2 cans 10.5 ounces each cream of chicken soup
- 1 can 10.5 ounces cream of celery soup
- ½ cup chicken broth
Crust:
- 1 cup sweet milk
- 1 cup mayonnaise
- 1 cup self-rising flour
Instructions
- Preheat the oven to 350°F (175°C).
Prepare Filling:
- In a large baking dish, layer the diced cooked chicken, chopped onion, and boiled eggs.
Prepare Soup Mixture:
- In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth.
- Add the drained mixed vegetables and stir until well combined.
Pour Soup Mixture:
- Pour the soup mixture over the layered chicken, onion, and eggs in the baking dish.
Prepare Crust:
- In another mixing bowl, whisk together the sweet milk, mayonnaise, and self-rising flour until smooth.
- Spread this mixture evenly over the soup layer to form the crust.
Bake:
- Place the baking dish in the preheated oven and bake for 1 to 1½ hours, or until the crust is golden brown.
Serve:
- Once baked, remove the chicken pot pie from the oven and let it cool slightly before serving.
- Slice and serve warm.
Notes & Wine Advice
Wine Advice:
Pair this comforting chicken pot pie with a light-bodied Pinot Noir or a crisp Chardonnay to balance the richness of the dish.
Nutrition values
Calories: 500 kcal | Carbohydrates: 40 g | Protein: 20 g | Fat: 30 g | Sugar: 8 g